Modern Cheesemaking: Soft Cheeses

  • M. B. Shaw


The UK Cheese Regulations (1970) describe compositional standards for some 29 cheese varieties which are listed in a Schedule. These standards are expressed as minimum fat in the dry matter (FDM), and maximum moisture content in the cheese. All cheeses other than those in the Schedule, are categorised in the Regulations as either ‘soft’ or ‘hard’, depending on whether or not they are ‘readily deformed by moderate pressure’ (sic). Soft cheese must bear one of the descriptions given in Table I, depending on the fat and moisture content. Soft cheese may also be described as ‘cream cheese’ if it contains not less than 45% milk fat, or ‘double cream cheese’ if it contains not less than 65% milk fat.


Whey Protein Starter Culture White Mould Cheese Manufacture Cottage Cheese 
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Further Reading

  1. Davis, J. G. (1966). Cheese, Vol. III: Manufacturing Methods, Churchill Livingstone, Edinburgh, UK.Google Scholar
  2. Eck, A. (1987). Cheese making Science & Technology. (Lavoisier, Paris, France).Google Scholar
  3. Fox, P. F. (1987). Cheese: Chemistry, Physics and Microbiology (Vol 2) Major Cheese Groups. Elsevier Applied Science Publishers, London, UK.Google Scholar
  4. Guerault, A. M. (1966). La Fromagerie devant les Techniques Nouvelles, Editions Sep., Paris, France.Google Scholar
  5. Kosikowski, F. (1977). Cheese and Fermented Milk Foods (2nd edn). Edwards Brothers Inc., Ann Arbor, MI, USA.Google Scholar
  6. Scott, R. (1981). Cheesemaking Practice, Elsevier Applied Science Publishers, London, UK.Google Scholar
  7. UK Cheese Regulations, S.I. 1970 No. 94 as amended by S.I. 1974 No. 1122, S.I. 1975 No. 1486, S.I. 1976 No. 2086 and S.I. 1984 No. 649, HMSO, London, UK.Google Scholar
  8. Van Slyke, L. L. and Price, W. V. (1979). Cheese. Ridgeview Publishing Co., Reseda, CA, USA.Google Scholar


  1. Bundesgesegzblatt, (1986), German Federal Cheese Ordenance, No. 15, 23 April 1986, pp 412. (Amended 3/12/87, 16/12/88, 23/6/89, 12/11/90 & 29/10/91.)Google Scholar
  2. Campden, R. A. (1987). Technical Manual No. 19. Guidelines to the establishment of Hazard Analysis Critical Control Point (HACCP), Campden Food Research Association, Chipping Campden, Gloucestershire.Google Scholar
  3. FAO/WHO Code of Principles concerning milk and milk products, International Standards for milk products and International Individual Standards for cheeses, Codex Alimentarius Commission, Vol XVI, 1st edn, Rome.Google Scholar
  4. ICMSF (1988). Microorganisms in Food 4. Application of the Hazard Analysis Critical Control Point (HACCP) system to ensure microbiological safety and quality. International Commission on Microbiological Specifications for Foods. Blackwell Scientific, Oxford.Google Scholar
  5. Lehmann, H. R., Dolle, E. & Bücker, H. (1991). Processing Lines for the Production of Soft Cheese. Westfalia Separator AG, Germany.Google Scholar
  6. Renner, E. and Abd El-Salam, M. H. (1991). Application of Ultrafiltration in the Dairy Industry. Elsevier Applied Science Publishers, London, UK.Google Scholar
  7. Tamime, A. Y. (1990). In: Dairy Microbiology (2nd edn), ed. R. K. Robinson. Elsevier Science Publishers, London, UK.Google Scholar

Copyright information

© Chapman & Hall 1993

Authors and Affiliations

  • M. B. Shaw
    • 1
  1. 1.Development DivisionDairy Crest LtdSurbiton, SurreyUK

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